one 12 to 16-ounce package soy "crumbles"

Textured vegetable protein (TVP) or soy crumbles are defatted soy flour that has been processed into small, granular pieces and dehydrated. These are created by removing oil from whole soybeans and texturizing the remaining protein-rich material through extrusion or similar mechanical processes. Soy crumbles are engineered to mimic the texture and appearance of ground meat, with a neutral flavor profile that readily absorbs seasonings and sauces. They are shelf-stable, highly concentrated in protein, and reconstitute when heated with moisture, expanding in volume to resemble cooked ground meat. Unlike whole soybean products, soy crumbles are a highly processed convenience food designed specifically for applications requiring ground meat substitution.

Soy crumbles are primarily used as a plant-based substitute for ground beef, poultry, or pork in dishes such as tacos, pasta sauces, chili, sloppy joes, and meat loaves. They are commonly featured in vegetarian and vegan cuisine as a protein-rich extender in mixed dishes. The crumbles are typically rehydrated by browning in oil on a stovetop before combining with other ingredients, where they absorb flavors from spices, broths, and sauces. They pair well with robust seasonings, umami-rich ingredients such as soy sauce and nutritional yeast, and can be used at a 1:1 ratio as a direct replacement for ground meat in most applications, making them a practical ingredient for plant-based adaptations of traditional meat-based recipes.